Tuesday, December 7, 2010

Deviled Eggs with Fines Herbs

Makes 24 deviled eggs
Fines Herbs Deviled Eggs

12 large eggs
1/2 cup mayonnaise
1 Tbl whole grain mustard
1 Tbl finely chopped fresh flat-leaf parsley
1 Tbl finely chopped fresh tarragon leaves
1 Tbl finely chopped fresh chives
1 Tbl finely chopped fresh chervil leaves
kosher salt and freshly ground black pepper

First hard-boil the eggs: Bring a pot of water to a boil.  Using a slotted spoon, carefully lower the eggs into the boiling water.  Lower the heat to maintain a bare simmer – If the water bubbles too vigorously, the eggs will knock into each other and crack.  Simmer gently for 14 minutes.  Lift the eggs from the simmering water with the slotted spoon and transfer them to a bowl filled with ice water.  Allow the eggs to rest in the ice water until cool, about five minutes.  Peel the eggs.

Slice a small sliver off the top and bottom ends of each egg.  Slice the eggs in half, width-wise.  Scoop out the cooked yolks and reserve in a mixing bowl.  Carefully rinse the whites under cool running water and place on a double layer of paper towels to dry. 

Thoroughly mash the yolks with a potato masher, or push them through a mesh sieve.  Add the mayonnaise, mustard, parsley, tarragon, chives and chervil to the egg yolks, and stir until well combined.  Taste the egg yolk mixture and season as needed with salt and pepper.  Fill a pastry bag, fitted with a medium star tip, with the egg yolk mixture.  Pipe the yolk mixture into the egg white cups, filling them in a circular motion and forming a small dollop rising above the egg white.  Serve at room temperature.